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Auteur M. Peck |
Documents disponibles écrits par cet auteur (3)
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M. Peck | 1997Refrigerated processed foods of extended durability (e.g. Sous-vide foods) rely on a mild heat treatment followed by storage at chill temperature for safety and preservation. The principal microbiological hazard in such foods is growth of nonpro[...]article/chapitre/communication
P. Fernandez ; S. George ; C. Sills ; M. Peck | 1997The growth responses of L. Monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitt[...]article/chapitre/communication
S. George ; L. Richardson ; M. Peck | 1996The combined effect of temperature (1-20°C), pH (4.5-7.2) and acetic acid (0-10 000 mg/l; model 1) or lactic acid (0-20 000 mg/l; model 2) on growth of Listeria monocytogenes in laboratory media was studied. Growth curves at various combinations[...]